Grilled Shrimp, Cherry and Grilled Avocado Salad


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Using handpicked Northwest cherries, vitamin-rich avocados and fresh shrimp, this salad will add a healthy splash of surprise to your next grilling gathering. Find more recipes like this on

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Time needed

30 min preparation

Serving Size / Yield

4 servings


  • 2. lbs. peeled and deveined shrimp
  • 2 oz. garlic
  • 3 oz. tabasco Sauce
  • 4 oz. olive oil
  • 1 lb. Northwest cherries, pitted
  • 2 avocados, halved
  • 2 limes, juiced
  • 1 bunch cilantro
  • 3 oz. Roma Tomatoes, medium diced
  • 3 Tbs. olive oil
  • 1/8 tsp.salt
  • 1/8 tsp. pepper

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1. Add garlic, chili sambal (or Tabasco sauce) and olive oil. Let shrimp marinate 1-2 hours. 2. Take halved avocados, season with salt and pepper. Place on grill skin side up. 3. Grill for 2 minutes. Turn 45 degrees for nice hatch marks. Reserve. 4. On the same grill add shrimp. Cook 2-3 minutes each side until cooked through. 5. To assemble: In a bowl add cherries, picked cilantro, olive oil, salt and pepper and lime juice. Add sliced grilled avocado and jicama (or cherry tomatoes). Give a light toss and plate. Place cooked shrimp on top.

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